Ricotta Pie Recipe
Cook Time: 40 minutes
Prep Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 1 pie
Description
Indulge in the rich and creamy delight of this Ricotta Pie, a classic dessert that’s perfect for any occasion. This recipe combines the smooth, slightly tangy flavor of ricotta cheese with a buttery, flaky crust. Whether you’re preparing for a family dinner or a special celebration, this pie is sure to be a crowd-pleaser. Prepare it in advance, and let its irresistible aroma fill your kitchen as it bakes to golden perfection. From the first bite to the last, this Ricotta Pie is bound to become one of your go-to desserts.
Recipe Category
Dessert, Pie
Keywords
Ricotta Pie, Dessert, Oven Baked, Sweet Pie, Pie Recipes, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Ricotta cheese | 3 cups |
| Sugar | 1/2 cup |
| Vanilla extract | 1 tsp |
| Orange zest | 3 1/2 tsp |
| Unbleached all-purpose flour | 1 cup |
| Salt | 1/2 tsp |
| Unsalted butter | 8 tbsp |
| Eggs | 2 large |
| Egg (for brushing) | 1 whole |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 4649.9 kcal |
| Fat Content | 236.2 g |
| Saturated Fat | 139.1 g |
| Cholesterol | 1278.1 mg |
| Sodium | 2093.7 mg |
| Carbohydrates | 472.4 g |
| Fiber | 14.2 g |
| Sugar | 157.3 g |
| Protein | 149.4 g |
Instructions
-
Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking. -
Prepare the Filling
In a large mixing bowl, combine the ricotta cheese, sugar, vanilla extract, and orange zest. Stir gently until the mixture is smooth and well incorporated. Once mixed, cover the bowl with plastic wrap and refrigerate the filling while you prepare the crust. This allows the flavors to meld together while keeping the filling chilled. -
Make the Pie Crust
In a separate bowl, combine the flour and salt. Mix them together thoroughly to ensure even distribution of the salt.Cut the unsalted butter into small cubes and add them to the flour mixture. Using a pastry blender or your hands, work the butter into the flour until the mixture resembles coarse crumbs or small pea-sized balls. This will create the flaky texture for the pie crust.
-
Form the Dough
Beat the eggs lightly and add them to the flour-butter mixture. Add just enough ice water to bring the dough together, starting with a tablespoon at a time. You want the dough to form into a ball without being too sticky. Mix gently with your hands until everything comes together. -
Chill the Dough
Wrap the dough ball in plastic wrap and place it in the refrigerator for 10 to 15 minutes to allow it to rest and firm up slightly. This step ensures that the dough is easier to roll out later. -
Roll Out the Dough
After chilling, divide the dough into two equal portions. On a floured surface, roll out one portion of dough into a round shape about 12 inches in diameter. This will form the bottom crust. Gently transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides. -
Fill the Crust
Scoop the ricotta filling into the prepared crust, spreading it evenly. Be sure not to overfill, leaving about 1/2 inch from the edge of the crust. -
Prepare the Top Crust
Roll out the second half of the dough to a slightly smaller round (about 10-11 inches). Place this on top of the filled pie. If you prefer, you can use a rolling pin to roll out the dough and then carefully lift it onto the pie using a spatula. -
Seal and Trim the Edges
Trim the excess dough hanging over the edge of the pie dish, leaving about an inch of dough all around. Pinch the top and bottom edges together to seal the pie, creating a rustic, crimped border. You can use a fork to press down the edges for a decorative look. -
Vent the Pie
Use a toothpick or a fork to create small holes all over the top of the pie. This allows steam to escape while baking, preventing the top crust from puffing up too much. -
Egg Wash
Beat the remaining egg in a small bowl. Brush this egg wash over the top crust to give the pie a golden, glossy finish when baked. -
Bake the Pie
Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set. You’ll notice the top of the crust becoming a beautiful golden brown while the filling remains soft and creamy. -
Cool and Serve
Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling step ensures that the filling has time to set properly. After the pie has cooled, slice it into wedges, serve, and enjoy!
This Ricotta Pie is the perfect blend of creamy richness and delicate, flaky crust. It’s an indulgent dessert that captures the essence of traditional Italian pies, bringing a sophisticated touch to any meal. Whether you’re serving it at a holiday gathering or as a sweet end to a casual dinner, it’s guaranteed to impress.
